Analysis on Quality Characteristics of Ham Sausage with Woody Breast
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Abstract:
To explore the effect of Woody breast (WB) on the quality and characteristics of chicken sausage and the feasibility of adding Woody breast (WB), the texture, sensory, moisture distribution and microstructure of five kinds of ham sausages with different amount of woody breast were analyzed. The results showed that when the content of woody breast was maintained at 50%, the elasticity, recovery and cohesion parameters of ham sausage were optimal, which all reached the evaluation criteria of excellent ham sausage, with the values of 0.83, 0.29, and 0.71, respectively. The total quality and sensory evaluation were 1.67 and 4.50, respectively. Low-field NMR showed that when the content of woody breast was 50%, the proportion of free water was the lowest, while the proportion of combined water was the highest (2.99%, 0.78%, respectively). The non-flowing water basically remained unchanged. The microstructure of ham sausage changed from intact, clear and evenly distributed to porous and fluffy with the increase of the amount of wood added. The results showed that it is feasible to add the woody meat to the sausage in the state of minced meat, and the appropriate amount of woody minced meat can improve the quality of the sausage.
